Chive Blossom Yogurt Cheese

So pretty, these little purple flowers add pops of mild Chive flavour to this delicious fresh Yogurt Cheese
Chive Blossom Yogurt Cheese

I love the pretty purple flowers on chives this time of year and love finding new ways to use them during the short time they bloom.  They add special touches to dips, spreads, salads, potatoes, etc.  Combining chives and a soft fresh cheese is a natural combination and is a perfect sandwich spread to top with cucumber, tomato, avocado, roasted vegetables, sprouts, etc.

A perfect cheese to highlight chive flowers is yogurt cheese.  It is so easy to make. Similar to quark cheese, this simple, light cheese is very versatile and can be used in place of butter, margarine, cream cheese, etc.  Yogurt cheese is low in fat, is a source of protein, has many nutrients and also has gut friendly beneficial bacteria.  

To make yogurt cheese you will need plain yogurt, a sieve, cheese cloth and time. Line a sieve with a few layers of cheese cloth and place it over a bowl.  Empty one container of plain yogurt (750g) onto the cheesecloth lined sieve, cover and place in the refrigerator for 8-12 hours.  The longer you leave it, the firmer the cheese will be.  It is important to use a yogurt that contains no gelatin. Once the cheese is made you are ready to add flavours.   

Chive Blossom Yogurt Cheese

Yogurt cheese

1/4 cup tender chives and chive blossoms, finely chopped

Extra Virgin Olive Oil

Black Pepper

In a medium bowl, combine yogurt cheese, chives and chive blossoms.  Add 1 tsp olive oil and fresh cracked pepper.  Mix until well combined.  Place in the refrigerator for 1-2 hours for flavours to develop.  Garnish with chive flowers and a little more olive oil. Makes approximately 1 1/2 cups.

7 thoughts on “Chive Blossom Yogurt Cheese”

  1. I love chive blossoms! They make such lovely edible decorations. Your Chive Blossom Yogurt Cheese looks and sounds delicious. Thank you for sharing this wholesome treat with us at the Hearth and Soul hop.

  2. Hi Sarah,Yes, greek yogurt would work too! It would probably take less time to firm up to a soft cheese. Just be sure the greek yogurt doesn’t have any gelatin in it.

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